Seven types of cakes

Seven types of cakes is a Swedish tradition going back to the end of the 1800's. Seven was the number of how many different types of cakes/biscuits/buns you were meant to serve when having your friends over for a "coffee party". Yes you read right, we drank more coffee than tea in Sweden so the tradition was to have coffee and cakes. The ladies would have their good friends over and it would almost be a competition in who would serve the most varieties of baked goods.

Nowadays we are not as strict, maybe we just serve one type of cake and maybe we drink tea, but I would love to bring the old traditions back and have a proper "coffee party" where I will serve the whole seven types of cakes on a pretty cake stand (I have my eyes on one in STOCK).

The other day I made some biscuits that probably were served on one of those parties. If I translate straight from Swedish the English name would be "Farmers biscuits". It is a little like shortbread but crunchier and with a nice taste of almonds.

The trick is to let the dough rest in the fridge, it says 2 hours but I let it rest for the whole night. Also, they are very tasty so you might just as well do the big batch.

Dough

330grams plain flour

170grams sugar

1tbsp golden syrup

1tsp bread soda/bicarbonate

50grams almonds, finely chopped

200grams butter, room temperature

Mix all ingredients til it forms a dough. Shape in to a roll and cover with clingfilm. Let it rest in the fridge for at least 2 hours. With a sharp knife cut in to 1/2cm thick slices. Bake on a tray with baking paper in 200C for 6-7min til golden.